Twin layered Vegetable Idli

Name: Twin layered Vegetable Idli
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup semolina; 1/2 cup gram flour; 2/3 cup curd; To taste salt; 1 onion; 1 carrot; 2 green chilli; 1/2 capsicum; 2 tbspoon chopped coriander leaves; 2/3 tsp baking soda; 1/2 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1/4 tsp black pepper powder

Aruna Thapar @Arunathapar27

New Delhi

Curd Creation
South India's recipe of idli is prepared with simple rice and dal batter. Today we are making idli with a twist of gram flour, semolina and veggies.

Aruna Thapar @Arunathapar27

New Delhi

Curd Creation
South India's recipe of idli is prepared with simple rice and dal batter. Today we are making idli with a twist of gram flour, semolina and veggies.

Saved

Ingredients

20 minutes

2 servings

1/2 cupsemolina
1/2 cupgram flour
2/3 cupcurd
To taste salt
1onion
1carrot
2green chilli
1/2capsicum
2 tbspoon chopped coriander leaves
2/3 tspbaking soda
1/2 tspRed chilli powder
1/4 tspTurmeric powder
1/4 tspblack pepper powder

Saved

Steps

20 minutes

1

Measure semolina and gram flour in Two separate mixing bowls. Add 1/3 cup curd in both mixing bowls and add salt and mix well. Add turmeric powder in gram flour.
2

Add spoon by spoon water in both bowls and mix. Batter should be of pouring consistency. Keep aside for 15 minutes.
3

Wash, peel and chop all vegetables. Add salt, red chilli powder and black pepper powder and mix well.
4

Add 1/3 tsp each of baking soda in both bowls. Add some drops of water and mix in one direction till the mixture gets fluffy.
5

In the meantime add 1 glass of water in a karahi. Keep a stand in the centre and let it boil. Cover it.
6

Grease 4 katoris. Add 1 tb spoon of semolina batter in it and tap it.
7

Now add 1 tb spoon of chopped vegetable mixture in it.
8

Now add 1 tb spoon gram flour batter over it and cover the vegetables with batter completely. Tap the katoris well.
9

Now place all katoris on a plate and keep this katoris in karahi on stand. Cover the lid and steam for 15 minutes.
10

After 15 minutes steaming check by knife test. If the knife comes clear it means idlis are ready.
11

Let idlis cool. Now demould and serve hot with chutney.